Method of preparation the smoking composition without tobacco for the hookah

ABSTRACT

The invention relates to the tobacco substitutes, in particular to smoking compositions without tobacco and is intended mainly for smoking with the hookah use. In the method of preparation the smoking composition without tobacco for the hookah which comprises the preliminary preparation of the main organic material, at least one type of fruits is used as the main organic filling material and the mix of propyleneglycol and food glycerin. 
     The method of preparation the smoking composition without tobacco for the hookah allows to reduce the burning rate and the consumption for one filling. This method improves the quality of the smoking composition.

FIELD OF THE INVENTION

The invention relates to the tobacco substitutes, in particular, tosmoking compositions without tobacco and is intended, mainly, forsmoking with hookah use and smoking as inhalation of a smoke ofpreparations, mainly, of vegetative origin, smoldering in a flow ofinhaled air, arose long ago.

BACKGROUND OF THE INVENTION

It is known that smoking is carried out with the purpose of saturationof the organism with active agents containing in the smoking compositionby their sublimation and the subsequent absorption in lungs andbreathing ways.

Usually the smoking mixes are applied for smoking. These mixes areprepared by a certain method and they contain as the mainsmoke-generating material—tobacco, as various fillers in a type ofvarious flavoring and aromatic additives from which the smokingproducts, mainly cigarettes, are prepared. But smoking of the cigarettescontaining tobacco is very unhealthy for the person as it causesoncological diseases. Containing in the smoke structure nicotine causesand maintains the tobacco dependence.

Dependence is accompanied also by a habit to inhalation of aromaticsubstances containing in a tobacco smoke such as: gum-resin, eugenol,pyrazine, liquorice, sugar, honey, menthol and others. Smoking ofcigarettes is a process of pyrolysis: decomposition, disintegration ortransformation of connections or substances in a result of heating tohigh temperatures 850-900° C. Smoking the hookah has got wide extendinglast time. In this process the smoke is passed through water and ispartially cleared of harmful components.

Process of smoking the hookah mix occurs at relatively low temperaturesof 180-200° C., is characterized by the evaporation and distillation ofvolatile elements of the carbon-containing substances, in the process ofwhich there is a sublimation of low-boiling compounds under theinfluence of heat from smoldering coal, therefore a hookah mix doesn'tburn down but is dried up, thus the mass weight decrease reaches 30%.

Glycerin (propyleneglycol) or the substance similar to it, that is apart of hookah smoking composition, forms the thick steam in the processof heating, that is similar to a tobacco smoke. At the absence ofburning there are no pyrolysis products, and hookah mix isn't acombustible substance because of high dampness. Smoking the hookah hasgained popularity because smoke in a hookah is passed through water andpartially cleared of harmful components.

The role of the filter is played by a hookah mine, on the cold walls ofwhich the various impurities are condensed, and a vessel with liquid, inwhich about 38% of substances, containing in a smoke, are settled. Thesmoking cup with the tube is put into a vessel, the end of the tube isdirected under water. Another tube is directed from a vessel above awater level. The smoke inhalation is made through this tube. Depressionis created in a hookah vessel when smoking, thanks to what the smokerises through liquid and gets to the lungs of the smoker through a tube.

“Method of manufacturing a smoking composition for hookah”, disclosed inRussian Patent No. RU2403832 (C1), A24B13/00, A24B15/00, 20.11.2010 [1]is known. In the known method tobacco is used as a smoke-generatingcomponent that is very dangerous to the health of the person.

Conventional method of preparation of smoking composition withouttobacco, such as one disclosed in “Smoking mix containing fruitmaterials”, as disclosed in Russian Patent No. RU2256386 (C2),A24B15/16; 10.05.2010] [3] is intended generally for production ofcigarettes. In the smoking material, obtained by this method [3], thecontent of an inorganic filler makes from 30 to 90 mas %, and thecontent of the fruits material makes from 10 to 30 mas % inrecalculation to the dry substance.

The disadvantage of the conventional method is that the dried powderyfruits lose the most part of flavoring and aromatic properties becauseof high dispersion and therefore the obtained smoking material is usedmainly for cigarettes but not for the hookah.

In a conventional method of preparation of smoking compositions withouttobacco for a hookah, disclosed in “Smoking mix”, Russian Patent No.RU2256387 (C2), (RU), A24D1/18, 27.11.2004] [4] the tea leaves are usedas the main filling component, which are crushed to receipt of particlesof 0.5-10 mm in size and dried up to dampness 12-20%.

The smoking filling material, obtained by such a way, doesn't containnicotine and doesn't make harmful effect at the smoker organism. Thesmoking filling material contains a small amount of alkaloids: caffeine(from 1 to 4%), and also theobromine, theophylline, adenine, guanine,thus it allows to obtain toning effect.

The disadvantage of a conventional method is that the obtained fillingmaterial quickly bums down, has a high consumption and a low quality ofa smoke, doesn't allow to replace tobacco smoking and to overcome ahabit to tobacco smoking, and also limits the range of flavoring andaromatic properties.

The closest by destination and reached technical result is the method ofpreparation the smoking composition without tobacco for the hookahcomprising a preliminary preparation of the main organic fillingmaterial and its soaking with binding “Tobacco free smoking mix”,Russian Patent No. RU2388387, A24B15/16, 10.05.2010] [5]. The smokingmix without tobacco obtained by such a way comprises the tea rawmaterial as the main organic filling material and glycerin as bindingAccording to a conventional method the tea raw material is washed outwith hot water (80-90 ° C.) during 8 hours, dried and cut.

Washing by hot water allows to remove theobromine, theophyllin,anthocyan glycosides and tannin-catechin mixes from the tea raw. Thesemixes can suppress the organoleptic properties of fragrance and arecapable to cause the allergic reactions.

The disadvantage of a conventional method is that the obtained smokingcomposition quickly burns down, has a high consumption at one filling ofa hookah cup and not high quality of a smoke.

SUMMARY OF THE INVENTION

The object of the invention is the creation of such method ofpreparation of the smoking composition without tobacco for the hookahwhich would allow to reduce the burning rate and the consumption ofsmoking composition at one filling, and also would allow to improve thequality of smoke.

The object is solved by that in a method of preparation the smokingcomposition without tobacco for the hookah, comprising preliminarypreparation of the main organic filling material and its soaking withbinding, according to the invention, at least one type of fruits is usedas the main organic filling material and the mix of propyleneglycol andfood glycerin in a proportion (1:4)-(4:1) is used as the binding, andpreliminary preparation of the main organic filling material isperformed by a liofilization, in the process of which the fruits arecrushed to fraction 3-12 mm, refrigerated in liquid nitrogen at thetemperature (−)40-(−)60° C., exposed under vacuum during 30-40 minutesuntil receipt of a filling material, with residual dampness of 1-6%, andits soaking with binding is carried out with the following ratio ofcomponents in composition, mas. %:

-   -   the main organic filling material—10-55;    -   the binding—the rest.

The using at least one type of fruits as the main organic fillingmaterial, and the mix of propyleneglycol and food glycerin in aproportion (1:4)-(4:1) as the binding allows to regulate steam amountand the smack of a smoke.

The preliminary preparation of the main organic filling material isperformed by a liofilization, in the process of which the fruits arecrushed to fraction 3-12 mm, refrigerated in liquid nitrogen at thetemperature (−)40-(−)60° C., exposed under vacuum during 30-40 minutesuntil receipt of a filling material, with residual dampness of 1-6%,that provides preservation of natural properties, structural integrityand biological activity in the dried-up fruits.

The soaking of the filling material with binding in a ratio ofcomponents mas. %: the main organic filling material—10-55, binding—therest, provides the most effective recovery of natural properties offruits in the process of soaking.

The freezing of the crushed fruits in liquid nitrogen at a temperature(−)40-(−)60° C. and exposure under vacuum during 30-40 minutes untilreceipt of a filling material with residual dampness of 1-6%, providethe sublimation of fruits without loss of structural integrity andbiological activity, and also promotes the preserving flavoring andaromatic properties.

If residual dampness of a filling material is higher than 6%, efficiencyof its moistening with binding reduces that leads to reducing thequality of smoking composition.

In case the increasing the quantity of the filling material in smokingcomposition more than 55%, the consumption of smoking composition at onefilling of the hookah cup increases and also there is a danger ofignition of the filling material.

In case of reduction of quantity of the filling material less than 10%,received smoking composition becomes liquid that creates the possibilityof its leaking through openings in a hookah bowl that, in turn reducesthe service life of one filling and pollutes a hookah mine.

Thus, the applied method of preparation of the smoking compositionwithout tobacco for the hookah allows to reduce burning rate and toreduce the consumption of smoking composition at one filling andimproves its quality.

Besides, using as the main organic filling material one of the followingfruits: apple, pear, plum, peach, quince, apricot, grapes, lemon,water-melon, lychee, mango, banana, kiwi, orange, cherry, strawberry,melon, pineapple, raspberry, and also their mixes, expands the range ofsmoking compositions that allows to satisfy any wishes of the consumer.

The soaking under the pressure up to 1 MPa, or under vacuum to (−)1 MPaimproves the quality of the soaking of fruits, especially of those thatabsorb liquid badly that reduces the price of a production process asdoesn't require the use of the additional equipment for purification ofair and supply of liquid in the soaking camera.

If vacuum is created in the mixing container, air leaves itself andliquid is automatically soaked up.

The using of extract of vanilla and/or food fragrances as flavoringadditives in amount of 2-5% to composition provides expansion of therange of flavoring and aromatic combinations.

DESCRIPTION OF PREFERRED EMBODIMENT

Further the invention is explained by the detailed description of itsembodiment. At least one type of fruits that is used as the main organicfilling material is previously prepared and soaked with binding. The mixof propyleneglycol and food glycerin in a proportion (1:4)-(4:1) is usedas the binding,

Preliminary preparation of the main organic filling material isperformed by a liofilization, in the process of which the fruits arecrushed to fraction 3-12 mm, than quickly refrigerated at thetemperature (−)40-(−)60° C., exposed under vacuum during 30-40 minutesuntil receipt the sublimated fruits with residual dampness of 1-6%,

Prepared by such a way organic filling material is put in the hermeticpackage that interferes the access of oxygen inside. The soaking withthe binding is carried out just before packing in the retail containerfor what the organic filling material is taken out the package and isput in the mixing container where the soaking with the binding isperformed with the following ratio of components, mas. %:

-   -   the main organic filling material—10-55;    -   the binding—the rest.

At least one type of following fruits is used as the main organicfilling material: apple, pear, plum, peach, quince, apricot, grapes,lemon, water-melon, lychee, mango, banana, kiwi, orange, cherry,strawberry, melon, pineapple, raspberry and also mixes of these fruits.

The soaking is performed in the mixing container with an atmosphericpressure, or under a high pressure to 1 MPa, or under vacuum to (−)1MPa, thus the time the mix spends under the pressure varies depending onthe type of fruits;

The extract of vanilla and/or food fragrances in amount of 2-5% are usedas the flavoring additives to the composition. These additives are addedin the binding in the process of the soaking.

Further the invention is explained by accomplishment examples.

EXAMPLE 1

The lemon is used as the main organic filling material. The mix ofpropyleneglycol and food glycerin in a proportion (1:4) with addition of3% of natural fragrance with taste of a lemon is used as the binding. Inthe process of preliminary preparation of a filling material a lemon iswashed with water and crushed to the fraction 3-6 mm, quicklyrefrigerated in liquid nitrogen at a temperature of −45° C., thenexposed under vacuum during 40 minutes until receipt of a fillingmaterial with residual dampness of 6%. The dried-up pieces of a lemonare put in a hermetic package of a polymeric material on the basis of afoil which excludes the oxygen access inside.

The soaking with the binding is carried out in the mixing containerbefore packing in the retail container, with the following ratio ofcomponents in composition, mas. %:

-   -   the main organic filling material—20;    -   the binding—the rest

The smoking composition received by such a way is characterized by steamwith the lowered concentration, softness, is easily inhaled, haspleasant taste of a lemon with soft tart and sweetish smack.

In comparison with a prototype, the consumption of smoking compositionfor the hookah cup decreased.

EXAMPLE 2

The grape is used as the main organic filling material. In the processof preliminary preparation of the filling material the grape is crushedto fraction 3-6 mm, quickly refrigerated in liquid nitrogen at atemperature of −50° C., then exposed under vacuum 30 minutes until thereceipt of the filling material with residual dampness of 4%. Thesoaking of the filling material with the binding is carried out in themixing container under vacuum to −0.75 MΠa during 10 sec. with thefollowing ratio of components in composition, mas. %:

-   -   the main organic filling material—10;    -   the binding—mix of propylene glycol and food glycerin—the rest.

Received by such a way the smoking composition is characterized by lightand soft steam, has the taste of grape with tart sweetish smack. Incomparison with a prototype the decrease of the consumption of thereceived smoking composition when its using is noted.

EXAMPLE 3

The apples are used as the main organic filling material. The mix ofpropyleneglycol and food glycerin in a proportion 1:1 is used as thebinding. The apples are washed out and crushed to fraction 3-5 mm,quickly refrigerated in liquid nitrogen at a temperature of −60° C.,then exposed under vacuum during 40 minutes until receipt of a fillingmaterial with residual dampness of 3%. The soaking with the binding iscarried out in the mixing container, with the following ratio ofcomponents mas. %:

-   -   the main organic filling material—10;    -   the binding—mix of propyleneglycol and food glycerin in a        proportion 4:1—the rest.

The smoking composition received by such a way is characterized by softsteam, has pleasant taste and aroma of apples. In comparison with aprototype, the decrease of the consumption of the received smokingcomposition when its using is noted.

EXAMPLE 4

As the main organic filling material the pears are used, and the mix ofpropylene glycol and food glycerin in a proportion 1:4 is used as thebinding. The pears are crushed to fraction 3-12 mm, refrigerated inliquid nitrogen at a temperature of −45° C., then exposed under vacuumduring 30 minutes until receipt of a filling material with residualdampness of 4%. The received filling material is put in a hermeticpackage.

The coconut oil and food fragrances of the TAIGA International NVcompany, in amount of 2-5% of the total amount of liquid mix are usedfor the soaking with the binding with flavoring additives. The soakingis performed in the mixing container with the following ratio ofcomponents in composition, mas. %:

-   -   the main organic filling material—10;    -   the binding—the rest.

When smoking the received smoking composition, steam is characterized bysoftness and convenience of inhalation, has pleasant taste and aroma ofa pear with weak tart, moderately sweetish smack and a light smell.

Thus, the using of the applied method of preparation the smokingcomposition allows to reduce the burning rate and the consumption forone filling, to improve quality of a smoke and to expand the range offlavoring and aromatic properties.

In the process of using of the described methods of preparation ofsmoking compositions a smoke with a pleasant combination of fresh tasteof natural products with a weak tart and sweetish smack is produced. Thesmoke is transparent. The temperature of the hookah mix at the time ofconsumption is 180±10° C.

The researchers showed that the nicotine content in a smoke is absent,and the content of monoxide of carbon doesn't exceed the average valuesreceived in the process of smoking of hookah mixes on the basis oftobacco.

The lack of nicotine in a smoke in all examples of 1-4 allows toincrease the safety of consumption of a hookah without deterioration ofconsumer properties. Thanks to the offered method of processing fruitskeep the natural colour that allows to refuse of food dyes and maximumreduce the quantity of synthetic components in a product.

Besides, the pieces of the filling material of fruits have theconvenient size allowing to put them in the hookah cup with hands. Thesize of pieces of fruits less than 3 MM leads to the mix infiltrationthrough openings of the hookah cup because of what the service life ofone filling reduces and the consumption of the smoking compositionincreases. The size of pieces of fruits more than 12 MM leads to thatthey are not regularly located in the hookah cup and it creates problemswith compactness of the packaging.

INDUSTRIAL APPLICATION OF THE INVENTION

The provided data confirm the possibility of an industrial applicationof a method of preparation of the smoking composition without tobaccofor the hookah to which implementation the standard equipment andtechnologies are applied. The applied method allows to expand the rangeof smoking composition and to reduce the consumption of the smokingcomposition in the process of its use.

1. A method of preparation of a smoking composition without tobacco fora hookah, said method comprising the steps of: preliminary preparationof a main organic filling material; soaking the main organic fillingmaterial with a binding, wherein at least one type of fruits is used asthe main organic filling material and the mix of propyleneglycol andfood glycerin in a proportion (1:4)-(4:1) is used as the binding;preliminary preparation of the main organic filling material performedby a liofilization, wherein the fruits are crushed to fraction of 3-12mm, refrigerated in liquid nitrogen at the temperature (−)40-(−)60° C.,and exposed under vacuum during 30-40 minutes until receipt of theorganic filling material, with residual dampness of 1-6%; and soakingwith binding is carried out with the following ratio of components incomposition, mas. %: the main organic filling material—10-55; thebinding—the rest.
 2. The method as set forth in claim 1, wherein atleast one type of following fruits is used as the main organic fillingmaterial: apple, pear, plum, peach, quince, apricot, grapes, lemon,water-melon, lychee, mango, banana, kiwi, orange, cherry, strawberry,melon, pineapple, raspberry and also mixes of these fruits.
 3. Themethod as set forth in claim 1, wherein the soaking of fruits isperformed under a high pressure to 1 MPa, or under vacuum to (−)1 MPa.4. The method as set forth in claim 1, wherein the food fragrances, inparticular vanilla extract, are added in the binding in the process ofthe soaking.